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  • Tim Sinnaeve

Split Pea Potato Soup

The combination of peas and potatoes contributes to this soup's healthy savory taste.

Split Pea Potato Soup

Section 1: Ingredients

  • 6 cups low-sodium vegetable broth

  • 1 1/2 cups dry split peas

  • 1 bay leaf

  • 1/2 tsp dry mustard

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 celery stalks, chopped

  • 2 carrots, chopped

  • 3 medium red-skinned potatoes, cubed

  • 1 tbsp low-sodium tamari or other soy sauce

  • 1 tbsp balsamic vinegar

  • Black pepper, to taste

  • Hot sauce, to taste

Section 2: Directions

  1. In a large pot over medium-high heat, mix the broth, split peas, bay leaf, and dry mustard. Bring to a boil, then lower heat to a simmer for about 20 minutes while partially covered.

  2. Add the onion, garlic, celery, carrots, and potatoes. Cover and simmer for about 40 minutes more, stirring occasionally. Peas will become creamy.

  3. Towards the end of the cooking time, add the tamari or other soy sauce, balsamic vinegar, and black pepper to taste. As the peas cook, their texture becomes creamier and softer. The stirring blends them.

  4. Serve in large soup bowls garnished with your favorite hot sauce, or have it just the way it is, whichever you prefer.


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